A Complete Guide to Quality in Small-Scale Wine Making

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John Anthony Considine (East Victoria Park, WA, Australia) Elizabeth Frankish (Microserve Laboratory Pty Ltd, WA, USA)

A Complete Guide to Quality in Small-Scale Wine Making

John Anthony Considine (East Victoria Park, WA, Australia), Elizabeth Frankish (Microserve Laboratory Pty Ltd, WA, USA), John Anthony Considine (East Victoria Park, WA, Australia) , Elizabeth Frankish (Mt. Lawley, WA, Australia)

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English

Academic Press Inc
06 December 2013

Winemaking technology; Industrial quality control

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level.

Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.

By: John Anthony Considine (East Victoria Park WA Australia), Elizabeth Frankish (Microserve Laboratory Pty Ltd, WA, USA), John Anthony Considine (East Victoria Park, WA, Australia), Elizabeth Frankish (Mt. Lawley, WA, Australia), Elizabeth Frankish (Mt. Lawley, WA, Australia)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 276mm, Width: 216mm, Spine: 18mm
Weight: 880g
ISBN: 9780124080812
ISBN 10: 0124080812
Pages: 224
Publication Date: 06 December 2013
Audience: Professional and scholarly , Undergraduate
Replaced By: 9780323992879
Format: Hardback
Publisher's Status: Active

John Considine has had a lifetime of association with viticulture and for most of his professional life has been associated with viticulture. He has served on national R&D boards and on state authorities. His particular interest in wine grew from a large collaborative research project on the interface between viticulture and the composition and quality of Chardonnay for wine in the Margaret River Region of Western Australia. This text grew out of a course he developed for undergraduate and mature-age postgraduate students. Elizabeth Frankish is a food safety consultant with extensive experience in diagnostic microbiology and risk management for the food industry, including the horticulture, seafood, dairy, and meat sectors. With qualifications in agricultural science and experience in business and project management, she has delivered practical solutions to companies large and small to meet the challenges of microbial contamination, product development, monitoring programs, and training needs from a holistic perspective. She has helped develop numerous food safety guidelines for horticulture and continues to pursue her passion for prevention of food safety incidents through better understanding of the interactions between food systems and their microbial flora.

Reviews for A Complete Guide to Quality in Small-Scale Wine Making

...not only explains the processes of producing low volume wine, but also how to avoid problems that put all the work and capital at risk....provides a straightforward understanding of the factors that contribute to wine quality at a technical level. --FST Magazine, February 2015